From the light of the vineyard
to the darkness of the cellar

Every wine embarks on a journey between darkness and light.

It is born amongst the vine rows, beneath the sun of Colline Teramane.
Then it enters the darkness of the cellar, amidst steel, concrete, wood and bottles.
A journey of transformation made up of time, patience and trust in the process.
Thus, our method becomes a recognisable signature in every bottle, even though each vintage is as unique as a work of art.

An ancient tradition, constantly evolving

Our method began with Dino and has been refined from generation to generation.
Tradition provides us with the framework, whilst continuous experimentation keeps us moving forward.
We have just one goal: wines with character, of consistently high quality, capable of reflecting the terroir year after year.

Harvest time

We harvest the grapes mainly by hand, selecting the bunches at their peak of ripeness. The timing is dictated by the vineyard, the climate and the vintage.

The winery is situated at the top of the very same hill on which our grapes grow: the bunches reach the winery as quickly as possible, preserving the aromas and characteristics that the terroir has imbued in them.

Fermentation time

Fermentation takes place in temperature-controlled stainless steel tanks, with times and methods tailored to the grape variety and the objective: to preserve the freshness and aroma in the whites, and to extract structure and depth in the reds.

White and rosé wines

Fermentation takes place at a low temperature, between 8 and 10 degrees, using cryomaceration: the grape marc is kept in a cold environment saturated with nitrogen, gradually releasing its aromas and organoleptic characteristics without oxidation. The result is crisp, well-defined wines in which the grape variety’s bouquet comes through clearly.

Red wines

Hot maceration to extract colour and structure. The aim is to achieve ripe, supple tannins that impart body and longevity. The duration and temperatures are fine-tuned vintage by vintage, through a process of continuous experimentation.

Ageing time

After fermentation, the wines are first transferred to concrete tanks, then to Slavonian oak barrels and barriques stored in our three temperature-controlled cellars. We have chosen Slavonian oak because it imparts character without overpowering the wine: it maintains a balanced aromatic profile and allows the wine to find its own expression.

Barrel ageing lasts between twelve and twenty-four months depending on the wine, after which it continues in the bottle: the cork allows for slow micro-oxygenation which, over time, brings each wine to its full complexity.

We work with low levels of sulphites to preserve the wine’s integrity with minimal intervention, and before the wine is released onto the market, we carry out a final decanting to remove yeast deposits and ensure the wine is ready for tasting.

Every glass of wine is the culmination of a journey lasting months, sometimes years.
It carries with it the land, the season, the minds that conceived it, and the hands that crafted it.

From the light of the vineyard to the darkness of the cellar